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Tuesday, February 28, 2012

Aloo & Eggplant Curry / Bangaladumpa & Vankaya Kura



Aloo, brinjal curry                                       

Ingredients :

  • 3 nos Potatoes
  • 3 nos Brinjals Chopped
  • 1 Onion Chopped
  • 2 Green Chillies Chopped
  • 1 Tomato Chopped
  • 1/2 sp Red Chilli Powder
  • 1 pinch Turmeric Powder
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 Red Chilli Crocked
  • 3 sp Oil
  • Curry Leaves
  • Chopped Coriander leaves

Preparation :

  • Wash, boil aloo and remove the skin & mash it, keep aside.
  • Heat oil in a pan add popu ingredients and fry.
  • When they splutter add curry leaves, green chilli, onion pieces and fry for 2mins.
  • Add tomato pieces and stir for 2mins
  • Add chopped brinjal, salt, turmeric powder and stir well.
  • Sprinkle little water & mix well, cover and cook on low flame.
  • When it done add mashed aloo, red chilli powder and stir well.
  • Cover and cook on low flame for 5mins.
  • After 5mins remove the lid and add chopped coriander leaves and stir.
  • Then transfer into a serving bowl, aloo & brinjal curry is ready to serve.
  • Serve with rice or roties.   
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